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Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)
Potential of lactic acid bacteria to produce functional fermented whey with putative antihypertensive properties: enrichment of angiotensin-I converting enzyme (ace)-inhibitory peptides and gamma-amino butyric acid (gaba)
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Ağırbaşlı, Zeynep, author.
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Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production
Effect of different storage conditions on the stability and functionality of dairy powders: a case study with labneh production
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Gürkaynak, Dilara, author.
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Publication Date: 2023
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Author: Harsa, Hayriye Şebnem, thesis advisor.
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Izmir Institute of Technology. Food Engineering.
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